Broccoli Mascarpone Soup Food

BROCCOLI CHEESE SOUP V

Steps:

• In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
• Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

CREAMY BROCCOLI SOUP

Steps:

• Heat the oil in large pot over medium heat. Add the shallots and cook briefly to soften, 3 to 4 minutes. Stir in the broccoli, and season with salt and pepper, to taste Add the chicken broth and bring to a boil. Reduce the heat to maintain a simmer, then cover the pan and cook until the vegetables are fork tender, 10 to 15 minutes. Cool for about 5 minutes. Carefully add the soup to a blender, in small batches, and blend until smooth. Pour the puree into a clean large saucepan over low heat. Add hot water to thin, if necessary. Whisk in all but 1/2 cup of the mascarpone. Taste and adjust the seasoning, as necessary.
• To serve, ladle the soup into bowls and garnish each bowl with a small dollop of mascarpone.

BROCCOLI-MASCARPONE SOUP

Steps:

• Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
• Working in batches, transfer soup to blender; puree until smooth. Return to pot. Reserve 1/4 cup mascarpone in small bowl; cover and chill. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup. Season with salt. DO AHEAD Can be made 1 day ahead. Cover; chill. Heat soup over medium heat, stirring occasionally; do not boil.
• Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.

CAULIFLOWER MASCARPONE GRATIN

Steps:

• Cook the cauliflower in a pot of boiling salted water for 5 minutes. Drain well and pat dry.
• Heat oven to 425 (220C) degrees. Coat a 3-4 quart shallow gratin or baking dish with the butter. Arrange the cauliflower in the dish.
• In a medium bowl, whisk the mascarpone, cream, flour, ¼ cup of the Parmesan, herbs, garlic and salt until smooth. Spoon the mixture over the cauliflower. Sprinkle the top with the remaining Parmesan.
• Bake 25-30 minutes, or until top is browned and sauce is bubbling. Rest 15 minutes before serving.

BROCCOLI-MASCARPONE SOUP

Steps:

• Heat oil in large pot over medium heat.
• Add shallots; sauté 3 minutes.
• Add broccoli; sauté 1 minutes.
• Add broth; bring to a boil.
• Reduce heat to medium-low and cover; simmer until vegetables are tender, about 10 minutes.
• Cool slightly.
• Working in batches, transfer soup to blender; puree until smooth.
• Return to pot.
• Reserve 1/4 cup mascarpone in a small bowl; cover and chill.
• Whisk 1 1/4 cups mascarpone and cayenne pepper to soup.
• Season with salt. (Up to here can be done 1 day ahead-see note in description).
• Garnish with reserved mascarpone.
• Sprinkle with chopped chives and serve.

CREAMY VEGAN BROCCOLI SOUP

Steps:

• In a medium saucepan, heat vegan butter or olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sauté until onion is translucent and just tender, about 5 minutes.
• Sprinkle vegetables with flour. Cook for 1-2 minutes, stirring often.
• Gradually add vegetable broth and non-dairy milk, stirring constantly to prevent lumps. Add the coconut milk and nutritional yeast. Simmer soup over medium-low heat for 10-15 minutes, or until the vegetables are tender.
• Blend the soup to your liking. I recommend puréeing ½ to ⅔ of the soup smooth.
• If desired, adjust consistency with vegetable broth or non-dairy milk. Stir in white wine vinegar. Taste and adjust seasoning with salt, pepper, vinegar, (and if desired, sugar if using unsweetened non-dairy milk - refer to recipe notes).
• In a separate saucepan or skillet, heat olive oil over medium heat.
• Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside.
• Ladle soup into bowls. Drizzle with a little bit of olive oil, top with browned broccoli florets, vegan cheese shreds (optional), and cracked black pepper. Serve with crackers, bread, sandwich or salad. Enjoy!